🙂 I wanted to check it’s definitely granulated sugar (does it not make it grainy? Blame it on the lack of Propylene Glycol Mono (or the handful of other ingredients in box mixes that you’ve never heard of), but my from-scratch vanilla cakes always ended up too dense, tasted a little cornbread-ish, and just didn’t have that fluffy appeal. Finding a go-to vanilla cake recipe from scratch felt like a mountain I had to climb, but after (what felt like) five hundred tries and a whole lot of not giving up, I’ve found a recipe that is beyond my wildest cake dreams.Â. Now attempting the unicorn cake as requested by my 3 year old for her birthday! Another great one, thank you! but things didn’t go as planned. I have never tried marscapone filling before but I have a friend who uses it with my vanilla cake recipe all the time! You’ll have just enough for that amount! With all the openings of the whisk attachment, it’s easier to overmix the batter and also trap the ingredients within the whisk. Hi Whitney – I’ve made this cake twice now and everyone loves it. The bottom needs to be an 8 inch round and 3 layers and the top tier is a 6 inch round also 3 layers. You can find cake flour at most grocery stores, but if all you’ve got is all-purpose flour in your pantry, here are instructions for how to make your own cake flour in a pinch. I have been looking for a GREAT vanilla cake recipe and this was it! Hi Susan! Take a look before you dive in: Update 2019: I’ve changed the measurements in the recipe below to make exactly enough batter for three 6-inch cake pans or two 9-inch cake pans. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. 🙂, Hi Catie! Following the cake mix ingredients, add all the wet ingredients like egg, oil, and water. How long do you usually bake cakes of that size? Pour over the cake. Thank you so so much! I hope you love it! Hope that helps! Thank you! Hi Hannah! And….have you got any tips for eggless/vegan cakes please? Do you have a tutorial on how to decorate the cake like yours? I’ve just found this recipe- and have used it twice already for birthdays! I too have been looking everywhere for a good light and fluffy vanilla cake and this fits the bill. Needed a dessert for Easter dinner. I just looked up the conversion from cups to ml online and it appears that 1 cup = 236.6ml. It pairs well with so many buttercream flavors, but if you want to keep things on the vanilla spectrum, try pairing it with thisÂ, (290g) cake flour, sifted before measuring. It is amaaaaazing! They loved it. I don’t use self-rising flour because it doesn’t have the low protein content of cake flour and has additives like baking powder (hence the term self rising). I love this recipe! I’ll try that the next time. Thanks for this simple and easy recipe! Thanks so much. <3, Hi Whitney …. What OTG or Oven mode you use to bake basic cake? https://www.tasteofhome.com/collection/cookie-recipes-cake-mix A few weeks ago I made a chocolate cake. Thanks!! So moist and tasty. Would you recommend increasing the recipe or changing the baking time if I did this? In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. My question for you is that I noticed in the video the prepared round pans are placed on a baking sheet. Heavenly – my guests raved! Hi Mel! I hope that helps! My funfetti cake recipe is the same as this vanilla cake recipe (just omit the sprinkles), and it makes enough for 3 8-inch layers: https://sugarandsparrow.com/funfetti-cake-recipe/ if you want four 8-inch layers to make the cake extra tall, I’d say double this vanilla cake recipe. I too like a tall cake. Preheat the oven to 350°F. can of mandarin oranges-undrained (the juice from the can of oranges is used as the liquid in this recipe), 1/2 cup canola oil, 1/2 cup of sour cream, 1 teaspoon of vanilla and 3 large eggs. Hi Eveline! To make 1.5x this amount, use my funfetti cake recipe and omit the sprinkles. I followed the directions exactly and my family members loved it. The batter will be slightly thick, but pourable. I made your funfetti cake for my daughters birthday which was delicious but the sides of the cake were quite dark and a bit over cooked even though I only kept them in the oven long enough to be cooked properly in the middle. This site uses cookies to help provide the best user experience. Hi Is the milk room temperature when you add it? My family LOVED it!!! Hi Emily! Thank you! Different cake pan sizes and bake times. Dust your chips with flour . Glad you loved the recipe! I’m not entirely sure since I’ve never tried gluten free baking. If do you use 4 layers with 4 inch each this recipe have a perfect size right? You’re in luck. I do that all the time. Would therr be any difference? If you eliminate the sprinkles from this funfetti cake recipe the measurements for a 3 layer 6-inch cake are perfect (it’s the same vanilla cake recipe, only with sprinkles added at the end): https://sugarandsparrow.com/funfetti-cake-recipe/. Hi! Yes – that size will work perfectly! Your tips and tricks are the best! I’m SO happy to hear that this was a hit!! Wow, you’re really going all out for your birthday! Glad you loved the recipe and consider it a great one. I always use granulated white sugar in my cakes and they’ve never tasted grainy after baking (the heat from the oven melts it evenly as the cake bakes). Instead i topped cake with them and drizzled glaze all over. Thanks for taking the time to let me know 🙂, Can I use 2 x 8 inch tins for this recipe. If you don’t have access to cake flour, I recommend making your own using all purpose flour and cornstarch. Hello Whitney! Since the cake flour is what makes this recipe light and fluffy, my best recommendation is to make a homemade version of cake flour using all purpose flour (recipe here: https://sugarandsparrow.com/homemade-cake-flour-recipe/). Someone Has probably already asked but what could you use instead of the half cup sour cream preferably if it’s a dairy free alternative thank you so much. If you want to reduce the amount of sweetness in the frosting, you can either use salted butter instead of unsalted, or add a little more salt at the end. I would definitely triple the recipe to accommodate that amount of cake batter, but you’ll need to bake them for longer than the recipe specifies since there will be more volume of cake batter in the oven. Hi Kim! Thank you once again for sharing this amazing recipe! Cinnamon Toast Crunch Cupcakes BS' In The Kitchen butter, condensed milk, vanilla, cinnamon, eggs, milk, melted butter It's got the perfect texture you'll find from box cake mixes, without all the ingredients you can't pronounce. Thank you very much Hi Whitney, I love your cakes and recipes and just made the vanilla cupcakes today. Hi Whitney so as I live in the uk, I went hobbycraft and I think I bought 6 inch tin but I think it’s 4 inch deep will that do if I weigh it out evenly? Thanks, Whitney! If will it be the same measurements? Since this recipe is meant to be light and fluffy, it may not end up that way if baked in a deep pan. You are absolutely a m a z i n g! Unfortunately, I’ve never made an eggless version of this recipe, so I can’t recommend a substitute. Hi Sanah! Thank you for sharing this with us and in such detail!! !… Read more ». Hi Jessica! Pour batter evenly into prepared cake pans (no more than 2/3 of the way full) and bake for 30-35 minutes. In a large bowl mix together cake mix, eggs, and oil until smooth. This cake should only take 30-35 minutes to bake. When using a 4 inch pan, this recipe yields 8 layers of cake, so you could easily choose the perfect amount of layers after they’re baked. Hope that helps! Hi Vicky! If you want to make this recipe as two layers instead, you can always half the cake recipe and bake two shorter 6-inch layers (this recipe makes them quite tall) + half the buttercream recipe by dividing all the ingredients by 2. I’m not sure let me know xx. Hi Divya! Thanks for your reply Whitney. Lovely cake—it was a hit with 30 party goers. Do I need taller? should I double the recipe? So happy you love the salted buttercream recipe and can’t wait for you to pair it with this vanilla cake! 😀, Hi Shashi! I did leave the milk out for an hour or so but perhaps it still was too cold (it’s Winter here). DirectionsPreparation: 20 min › Cook: 30 min › Ready in: 50 min. Need to bake for a friend and would love to know so I can get an appropriate cake box would be a travesty to make such a pretty cake and not be able to transport! It does call for three eggs, as shown in the recipe 🙂. It’s Jasmine again‍♀️. Peach Cobbler Dump Cake. I’m worried that if it is too delicate it may not hold up to the potential moisture of the strawberry filling…. I answered your almond flavoring question above, but just in case you didn’t see it: For an almond flavored cake, I would sub 2/3 of the vanilla in this recipe with almond extract. I definitely would use (and have used) this recipe for a wedding cake 🙂. So happy to hear that you loved this recipe! I made this today and it came out soooo well (despite me forgetting to add the milk into the cake mixture!!) I’m so happy you love the recipe and happy first birthday to your daughter!! After years of cake successes and flops, I’m confident in this homemade vanilla cake. I have never made this cake in a taller cake pan (mine have 2 inch sides), so I am not sure how the baking times will be affected. It’s the same recipe but 1.5x the amount: https://sugarandsparrow.com/funfetti-cake-recipe/. I’m buying a cake turntable and leveler to get ready for layering and frosting cakes. I make it all the time!! Any help on how to adapt this recipe would be very much appreciated (tins cooking times etc). You ONLY need THIS recipe from now on! A better substitute for the sour cream would be full fat greek yogurt, but if you want to use buttermilk in this recipe, you can omit the sour cream and use buttermilk in place of the whole milk. Thank you Whitney!!! Hi Laura! times. I have to make a heart shaped cake and was thinking to bake two layers in a rectangular pan and then carve the heart out… My pan is 9 × 13 inch. 2x this recipe would make a 8 inch diameter, 5 inch tall cake. The number one reason for dense cakes is over-mixing the batter, but it could also be caused by baking powder that is expired (it loses its freshness 6 months after opening), oven temp that is too low, and ingredients that are not room temp/improperly brought to room temp. 🙂. Thank you, Jess. I know that the added molasses will give the cake more of a caramel taste and add moisture, but I’m not sure how the texture of the crumb will be affected. In a medium bowl, cream together the sugar and butter. You can also try reducing the amount of powdered sugar by 1/2 Cup but it will be less thick. The purpose of the sour cream is to add extra moisture, and only a full fat substitute will do that. It was delicious. I made birthday cake following all the parts of the recipe including vanilla Butter cream frostin. This recipe works great for stacking cakes. So glad you enjoyed! I don’t think I overmixed it. I was just reading your reply above and I am making sure. Made this cake and I loved it!! Enjoy! You can check your local cake decorating supply shop or you can use 6 inch pans that are 3 inches deep – just divide the batter between them equally and they should bake just fine! I used 8 oz. The recipe sounds interesting. Do you know any idea why? I will say that if you aren’t a white chocolate fan, just leave out the white chocolate chips. Hi Sharmila! Ingredients * 1 box yellow or butter cake mix * Two 3 ounce packages of instant vanilla pudding * 4 cups milk Instructions Mix the cake mix according to the directions on the package. The instructions for using this recipe as cupcakes is here: https://sugarandsparrow.com/vanilla-cupcake-recipe/ and it yields 24 cupcakes. The layers baked up perfectly, its got good flavor without being TOO sweet. My cake turned out a bit dense, very delicious but not light and fluffy. Just making sure. I think it will be so good!!! Thank you! in a pan deeper than 2 inches, so I’m no expert on deep dish cakes or how to alter this recipe to work for a deeper pan. Glad it was a hit and brought some joy to her day (and yours too!). The fix is simple – let the cakes cool completely without wrapping them and use them right away once they’re room temperature. I’ve been asked to make my sister’s wedding cake and I want to test this recipe out! The pans I use are a little over 2 inches deep, I’m sure the shorter pan has something to do with it. All your cakes look so “glamorous” – – – bet you have not had that adjective used for your cakes. For the 6 inch pans (2 inch tall sides), I baked for 40 minutes. You are amazing! Unfrosted cake layers can be wrapped tightly in plastic wrap and stored in the freezer for up to two months before thawing and frosting.Â. Your email address will not be published. I just wanted to ask a question based upon I use springform cake pans and I was wondering how could I adjust this recipe to create two 10” cake, which I will cut into 2 which will become a 4 layer cake? From a quick Google search it looks like 1 vanilla bean is equal to 3 tsp of vanilla extract. Hi Tess! Hi Roxanne! Yes, making 1.5x the recipe amount is correct! So happy you love the recipe! Here’s a blog post that shows how to create an ombre buttercream finish, only use a color palette of Fuschia, White, and those two colors mixed together for the middle tone: https://sugarandsparrow.com/under-the-sea-cake-tutorial/. Just make sure to fill the pan no more than 1/2 full, bake at 350, and check it at 35 minutes to see if it needs longer. If you use salted butter, this cake will have a saltier taste. That should be just fine! Do you think I could use eggs replacer in this recipe to get similar results? I LOVE your cakes, they are so elegant and gorgeous. The white chips mostly melt right into the cake when it’s baked, making the cake crazy soft when it’s warm, and a bit denser when it’s cooled. Hi Whitney, about the cake pans weren’t they bee deep I want the cake to look like yours like the sponges just as the picture and the mixer I gave is not a stand mixer it’s the one you plug in and then hold it by your hand and you can adjust speeds on it but you have to hold it by hand and theirs something missing from it too so there is like air coming from it when I use it will that make a difference? They won’t sink if you do. If you don’t have corn starch handy, you can use straight all purpose flour but be sure to sift it a few times. Hi Ashley! For four inch cakes, I typically use three layers but have used four layers for taller designs. Hi Whitney! Hi Renee! Hi, I was wondering what type of 6 inch cake tin could I use? I’d like to make this today but don’t have a bundt pan. Grease a 9-inch cake tin with cooking spray and … That works BTW. All Rights Reserved. If you want to make absolute sure that you have enough, you can always make this version that is 1.5x the batter (same recipe, just omit the sprinkles) to have a little bit more: https://sugarandsparrow.com/funfetti-cake-recipe/, Helllooo there! Thank you!!! Click here for a handy table of different cake pan sizes, bake times and cake height. Did you by chance use salted butter instead of unsalted butter? One box of pudding mix is more than enough for a box of cake mix. Not a full frosting, like on the chocolate, but you know a little something extra. Can I know if I can substitute all purpose flour for cake flour?? That’s so wonderful to hear, Rekha!! Hi, Whitney. Doesn’t this cake need any egg? Delivered Straight to Your Inbox, For Free! Hello! Required fields are marked *. And also l used milk and another time l used half and half instead of water. I’ve actually never tried this as a 9 x 13 sheet cake, so I’m not sure how it will turn out but my hunch is that it will work. The pan height should not make a difference since you’ll be baking the same amount of batter as you would with a shorter pan. Thank you very much for all your tips and recipes. Doubling this recipe will give you exactly six 6-inch layers. It was insanely fudgy and soft and EASY. So, 1 tsp of vanilla extract + 2 tsp of almond extract. I’m more of a cupcake/cookie/bars baker but you’ve inspired me to start baking cakes. why is my cake always raw in the center? This is the third this month from your blog and all have been fantastic. I have made at least 20 of your cake & cookie recipes over the years, and have never had one that was just “okay.” This cake was so moist and flavorful! So happy you love this recipe! Then I added semi sweet chocate shavings on top. For an almond flavored cake, I would sub 2/3 of the vanilla in this recipe with almond extract. I can’t wait for you to try this recipe! Hi! So same great recipe, with the most requested amount of batter!Â. Of course I felt like this cake needed an icing. I added 1 tsp of almond extract. I do have a question. Glad it’s a winner! I took advice from a couple of other replys on here and only used 8 oz of sour cream… replaced the water with buttermilk and used chocolate chips instead of white… also dusted them with flour. The sponge of this cake is soft and fluffy, but it’s definitely stable enough to stack and add fondant figures to the top. To answer your questions: 1) yes, although I don’t recommend omitting the sour cream (because that’s the best way to make it extra moist), in a pinch you could omit the sour cream and sub buttermilk for the whole milk. I would be grateful if you would please give me the recipe for a 2 tier cake instead and recipe for half the buttercream instead. Mix cream cheese, 3 eggs and powdered sugar and pour this over cake mix. 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